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Country Style Fresh Green Beans and New Potatoes

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Fresh Green Beans and New Potatoes
Fresh Green Beans and New Potatoes

I cooked these Fresh Green Beans and New Potatoes in my Instant Pot and it literally took 15 minutes! I sautéed onion and bacon ends first, then I added my beans and potatoes, a little water along with seasonings, and set the pressure cooking time for 15 minutes! They were perfectly cooked! Oh, I forgot to mention that these potatoes were fresh from a garden. They were at our church grown by the youth group who are raising money for camp! There’s just something about some local grown new potatoes.

Country Style Fresh Green Beans and New Potatoes

I love green beans! Sometimes I make them crispy with lemon and garlic, but sometimes I want the country style like these, super tender in a delicious bacon flavored-broth, the kind I remember my Mom making growing up.

You can always find fresh green beans in the grocery store, probably year around. They are inexpensive and really have some health benefits. Check out the information in this link for some benefits of green beans. https://www.organicfacts.net/health-benefits/vegetable/green-beans.html

Country Style Fresh Green Beans and New Potatoes

This is a perfect side dish for so many different entrees! Click this link for my green beans with lemon which are also very delicious, just cooked crisper: https://the2spoons.com/perfect-browned-butter-and-garlic-green-beans/

Hope you try this very simple recipe!

Country Style Fresh Green Beans and New Potatoes

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Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2-2 lbs fresh green beans, ends trimmed and washed
  • 4-6 new potatoes, depending on the size
  • 2-3 strips bacon, or bacon ends, cut in 1 inch pieces
  • 1/2 onion, diced
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • fresh black pepper
  • 1-2 sprigs fresh thyme or about 1/2 teaspoon dried crushed
  • water or vegetable stock

Method
 

  1. I cooked the green beans and new potatoes in my instant pot, but the same instructions apply if you are cooking them stovetop, except for the cooking time.
    Trim your beans and wash them. You can either completely peel your potatoes or you can cut a strip around like I did. If they are small, leave them whole, but large I'd half or quarter, so you have a uniform potato size so they will cook evenly.
  2. Add the extra virgin olive oil to your pan or instant pot. Add the bacon and onions and sauté until the bacon fat has rendered and the onions begin to very lightly brown.
  3. Add your beans and potatoes and enough water or vegetable stock to almost the top of the beans, maybe 3/4 way. They do not have to be completely covered because they are quickly going to cook down and you don't want too much liquid.
  4. Add your salt and thyme, and set your Instant Pot to pressure cook for 15 minutes, or bring your stovetop pan to a boil, then reduce to a simmer and cook 30 minutes or so until the green beans and potatoes are tender.
  5. When the cooking has finished, check for salt and add fresh cracked black pepper. Serve with almost any entrée. Enjoy these country style green beans.

Fresh from the Garden, Delicious Summer Squash with Peppers and Onions

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Summer Squash
Summer Squash

When you grow summer squash there is an abundance when you start harvesting and you’re trying to figure out what to do with all this squash! This is my quick go to!

Easy, yet delicious! Just a few ingredients and you have a side dish for any main course!

Fresh from the Garden, Delicious Summer Squash with Peppers and Onions

I actually made this with my Chicken and Dumplings the other day! It was the perfect side dish for the dumplings. Here’s my Chicken and Dumplings recipe which you have to try! https://the2spoons.com/chicken-and-dumplings-the-perfect-comfort-food/.

My Mom would boil squash, drain it, then mash it with a potato masher. Then she would add butter, salt and pepper. It was delicious! So simple, yet so delicious. I still make it that way. You know, it’s just one of those things you ate growing up and you just crave it sometime!

I didn’t grow squash this year. A friend of ours gave us this squash. There are a couple of different summer squash. Here’s a list for future growing: https://www.thekitchn.com/a-visual-guide-to-8-varieties-of-summer-squash-220740

Fresh from the Garden, Delicious Summer Squash with Peppers and Onions

Ok, back to cooking squash! And my recipe! I really shouldn’t call this a recipe because it’s so simple!

Summer Squash with Peppers and Onions

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Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 3-4 Yellow she merry squash or Zucchini, or Combination of the two, diced
  • 1 Green bell pepper, diced
  • 1 red onion, diced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp butter
  • sal and pepper to taste

Method
 

  1. Heat the oil and butter in a skillet to medium high. I like to use non stick skillet. add the onions and peppers and cook until they begin to soften. Add the squash, increase the heat if you need to so your ingredients will start to brown, turning as the bottom browns. Season with salt and pepper. Cook until good n brown and the squash is tender!

Yummy Rice Pilaf! Perfect Side Dish

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Pan-Fried Cod in Tomato Basil Sauce with Rice Pilaf
Pan-Fried Cod in Tomato Basil Sauce with Rice Pilaf

Well, I failed to get a photo with just the rice pilaf! I made this dish to go with my Pan Fried Cod with Tomato Basil Sauce and it was absolutely the perfect side dish! The rice absorbed all the flavors of the sauce, exactly what I wanted it to do! Delicious! Here’s my Pan-Fried Cod with Tomato Basil Sauce for you to try if you want. https://the2spoons.com/pan-fried-cod-in-tomato-basil-sauce/ It was really delicious with this rice pilaf.

The color of this pilaf is because of Sazon Goya Con Azafran. https://www.mycolombianrecipes.com/sazon-goya-with-azafran. It Has Mexican Saffron in it which makes the golden color. I honestly didn’t think about the color before adding it, but it made a great visual accompaniment to my dish aside from the great flavors it added.

Next time you don’t want to make potatoes or pasta but want to add a starch element to your meal, remember rice pilaf! It’s great. Here’s my recipe!

Rice Pilaf

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Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 Cup Basmati or long grain rice
  • 2 Cups Water
  • 1 packet Sazon Goya Con Azafran seasoning from a box of 1.41 oz
  • 2 green onions, sliced on an angle
  • 1 garlic clove, minced
  • 1/2 red pepper (yellow or green or a combinations of) diced
  • 1 tbsp canola oil

Method
 

  1. Add the oil to a non stick pan and add the rice. When the rice begins to start browning just a little add the green onion, garlic and peppers. Sauté for a few minutes while the rice continues to brown a little being careful not to burn. Add the water and the Sazon Goya seasoning packet and stir. Bring back to a boil then reduce the heat to simmer, cover and allow to cook until the water has absorbed, about 20 minutes. When done, fluff with a fork.

Love This Cheesy Potatoes Gratin Recipe!

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Cheesy Potatoes Gratin
Cheesy Potatoes Gratin

I love these Cheesy Potatoes Gratin. Who doesn’t love potatoes as a side dish with almost any protein? My cowboy is a meat and potatoes man and I’m constantly searching for new potato or starch dishes to have. I mean, you can’t cook mashed potatoes every single day. Well, maybe, but I like to mix it up a little.

This casserole is loaded with parmesan cheese and cheddar cheese. You can use white or yellow cheddar, which are the same, the yellow just has added coloring. Did I mention garlic? yes, garlic too. Delicious! You can easily make this recipe ahead, store it in the refrigerator, then either re-heat in the microwave or in the oven at about 200 degrees.

I served this dish with my Instant Pot Chuck Roast and they were the perfect side dish. https://the2spoons.com/so-fast-and-delicious-instant-pot-chuck-roast/. You honestly don’t need anything else because I had carrots with the pot roast as an extra vegetable. The roast gravy was so good on these!

Cheesy Potatoes Gratin
Cheesy Potatoes Gratin

If you’re not sure what a gratin is, here is a little definition for you: http://www.cdkitchen.com/recipes/course/side-dish/potatoes-au-gratin/.

I also make Scalloped Potatoes with onions, and this recipe is very similar. This is easy to throw together, stick in the oven, and you are done. I used a mandolin to cut my potatoes, so if you have one, please use as it will give you uniform potato sizes and much quicker.

I Love This Cheesy Potatoes Gratin Recipe

Here’s the recipe! Enjoy! Don’t forget the Instant Pot Chuck Roast that will be perfect with these potatoes.

Cheesy Potatoes Gratin

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Ingredients Method

Ingredients
  

  • 4 tbsp. unsalted butter, softened and divided
  • 3 lbs. potatoes, peeled and sliced
  • 1 cup heavy cream
  • 1/2 cup grated cheddar cheese
  • 1/4 cup grated parmesan cheese, plus more for sprinkling
  • 3 garlic cloves, minced
  • salt and pepper to taste

Method
 

  1. Preheat oven to 375˚F.

    Grease a baking dish with 2 tablespoons butter.

    Very thinly slice potatoes (using a mandolin, if you have one).

    In a large mixing bowl, combine cream, shredded cheddar, Parmesan, and garlic.

    Add sliced potatoes and toss together until all potatoes are well coated. Generously season with salt and pepper and toss together.

    Take a stack of potatoes and line baking dish, keeping potatoes upright. Repeat until all potatoes have been used.

    Evenly pour excess cream mixture over potatoes and lightly season with salt and pepper. Dot top with remaining 2 tablespoons butter.

    Cover baking dish with foil and bake for 35 to 40 minutes. Remove from oven, uncover potatoes, sprinkle top with Parmesan and continue to bake for an additional 25 to 30 minutes or until potatoes are fork tender.

    Remove from oven and cool for about 10 minutes. Serve.
  • Cheesy Potatoes Gratin
    Cheesy Potatoes Gratin
  • Cheesy Potatoes Gratin
    Cheesy Potatoes Gratin
Cheesy Potatoes Gratin
Cheesy Potatoes Gratin

Oh, so good! Simple Fried Zucchini

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Fried Zucchini
Fried Zucchini

I love this Fried Zucchini. It is tossed in some beaten eggs, then breaded in panko and parmesan. What is there not to love? These are a perfect side dish, appetizer or just a snack dipping into your favorite dressing like your favorite ranch or blue cheese. Yes!

Fried Zucchini
Fried Zucchini

Oh, so good! Simple Fried Zucchini

Whether you serve this dish as a side dish or as an appetizer, I think the perfect dressing to use is a Ranch Dressing, and honestly, I think you can’t beat the Hidden Valley Ranch with the packages. I keep that dressing in my refrigerator for foods like this. There are some great recipes out there for homemade ranch dressing, but who needs to when all your seasonings are in a packet! https://www.hiddenvalley.com

I served these alongside my Eggplant Rollatini. I think this was the perfect side dish for that recipe. It would be great with my red sauced lasagna too! https://the2spoons.com/beef-and-italian-sausage-lasagna/

Here’s the recipe! Enjoy!

Fried Zucchini

Fried Zucchini

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, easy side dish, vegetable, Side Dish, Vegetable
Cuisine: American
Ingredients Method

Ingredients
  

  • Olive oil for frying
  • 1 3/4 cups freshly grated parmesan
  • 1 1/2 cups panko (Japanese breadcrumbs)
  • 3/4 tsp salt
  • 2 large eggs
  • 3 medium zucchini, cut into 1/2 inch wide strips

Method
 

  1. Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
    Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
    When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
    Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

Love this Prosciutto Wrapped Asparagus

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Prosciutto Wrapped Asparagus
Prosciutto Wrapped Asparagus

Even though asparagus screams spring, this Prosciutto Wrapped Asparagus is the perfect side dish anytime of the year! April is the peak growing season for asparagus, even though we can get it at our supermarkets year round. I always wanted to grow it but it takes about 3 years before you get your first crop. If you decide you want to try growing it, here’s a link about growing this delicious and healthy vegetable: https://www.almanac.com/plants.
I can just imagine how delicious home grown asparagus would be!

Prosciutto Wrapped Asparagus
Prosciutto Wrapped Asparagus

Honestly, it takes just a few steps to make this dish and the prosciutto mixed with the olive oil and the juices from the asparagus make the most amazing sauce. After the asparagus bakes, I drizzle a little more olive oil and squeeze the juice of a lemon, resulting in the most delicious asparagus.

Love this Prosciutto Wrapped Asparagus

Prosciutto Wrapped Asparagus
Prosciutto Wrapped Asparagus

This would be the perfect side dish for your holiday prime rib roast, Crown Roast of Pork or with the traditional Turkey and dressing.

You could serve the asparagus as an appetizer on a platter with a dipping sauce or just by itself. Perfect served cold and the perfect finger food as an appetizer. Asparagus is the perfect side dish to salmon or any fish dish. The poached salmon I made for this avocado toast would make a delicious lunch or dinner served alongside this asparagus. https://the2spoons.com/avocado-toast-with-poached-salmon/

Delicious Prosciutto Wrapped Asparagus

I love to use the Prosciutto instead of bacon because it is paper thin and by the time it has crisped your asparagus isn’t overcooked, unlike bacon. I’ve used bacon before and it was not crisped when the asparagus was done. Prosciutto is usually in the deli section of imported meats. The word prosciutto, which translates to “ham” in Italian, is made only from the hind legs of pigs and is aged during a dry-curing process. There are typically two types of prosciutto: prosciutto cotto, which is cooked, and prosciutto crudo, which is uncooked, yet cured.

If you can’t find Prosciutto in your local store, use your Amazon Prime and order it online. Here’s what Amazon has and you can get great varieties as though you were in Italy or in New York City with an Italian Deli on every street! https://www.amazon.com/Authentic-Prosciutto-Parma-DOP-Beretta/dp/B0043ZYL6M/ref=sr_1_11?hvadid=77790489332333&hvbmt=be&hvdev=c&hvqmt=e&keywords=proscuito&qid=1576287384&sr=8-11..

Authentic Prosciutto di Parma DOP by Beretta - Pre-Sliced (4 ounce)

Ok, here you go as promised! The easiest, most delicious asparagus!

Prosciutto Wrapped Asparagus

Prosciutto Wrapped Asparagus

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Prep Time 10 minutes
Total Time 15 minutes
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 bunch asparagus
  • equal amount of prosciutto slices
  • extra virgin olive oil
  • salt and pepper
  • 1 lemon

Method
 

  1. Preheat the oven to 375.  Take the first piece of asparagus and holding with both hands bend it and break off the bottom portion where it bends.  Either do this individually or place that piece alongside your bunch and cut the bottom off all of them at the same time.  Place a piece of the prosciutto on a flat service, and lay your asparagus slightly turned on the slice and wrap it with the prosciutto, pressing to adhere.  Place the asparagus in a baking dish or a sheet pan in a single layer.  Drizzle with the extra virgin olive oil, sprinkle with salt and pepper and place in the oven.  Bake until the prosciutto has browned and become crispy, but not burnt.  Remove from the oven and drizzle with a little more olive oil and squeeze the juice of one lemon all over your dish.  Serve immediately, or at room temperature.